Creamy Crawfish Pasta

Southern Living
Copy Chief Dawn Cannon credits her Aunt Vivian Barilleaux for this rich pasta dish. "I streamlined her recipe a bit and reduced the amount of butter to 1/2 cup. However, I did keep the whipping cream," Dawn says with a smile. To speed up prep time, she does all the chopping in a food processor.
Makes 6 to 8 servings


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1 (8-ounce) package linguine
1/2 cup butter
1/3 cup all-purpose flour
1 bunch green onions, finely chopped
1 small onion, minced
4 garlic cloves, minced
1/2 green bell pepper, minced
2 celery ribs, minced
1 chicken bouillon cube
1 pint whipping cream
1 (2-pound) package frozen crawfish tails, thawed*
1 (10-ounce) can diced tomatoes and green chilies, drained
1 tablespoon Creole seasoning
1 tablespoon chopped fresh parsley
1/4 teaspoon pepper
1/8 teaspoon salt
Hot sauce (optional)
Shredded Parmesan cheese
Garnish: chopped fresh parsley


Cook linguine according to package directions; drain. Keep warm.

Melt butter in a Dutch oven over medium heat. Add flour, and cook, stirring constantly, 2 minutes or until blended. Add green onions and next 4 ingredients; sauté 5 minutes or until tender. Add bouillon cube and next 7 ingredients; cook 10 minutes or until thickened. Stir in hot sauce, if desired. Serve over linguine noodles; sprinkle with shredded Parmesan cheese. Garnish, if desired.

*2 pounds peeled, medium-size fresh or frozen shrimp can be substituted for crawfish tails.

Created date

November 2003